Lets Go Fishing 
     Cooking fish always reminds me of the first time I went smelt fishing. It was one of my very first cooking experiences.  My older brother John and my Dad were talking about going on an overnight fishing/camping trip with the Boy Scout Troop. They were going smelt fishing and I wanted to go.

 At the time I was one year shy of the required age to become a Boy Scout and didn't even know what smelt fishing was. But through some crocodile tears and some skillful fast-talking, I broke Dad down and he agreed I could go. I had no idea what the process was or the equipment required for smelt fishing. I didn't know you needed hip boots, lantern, and fishing net. Most of all, I didn't realize that you needed to be tall and strong enough to stand in the middle of a cold fast running stream. Not to mention smelt fishing is done at night in the dark. It was 11:00 pm and all the scouts were in the stream catching smelt by the net full.  
 But I was too short to stand in the stream with the others. I had to stand on the edge of the bank with my Dad holding me by the seat of my pants so I could lean over and scoop up a net full of smelt. Again and again Dad held on while I scooped. It was one of the best times I ever had with my Dad.   To cap off a wonderful weekend with my Dad, the following morning after cleaning the smelt Dad taught us a couple different ways to cook the fish. It was an awesome weekend.

Catch of the Day:
Baked Catfish
 2 tablespoons margarine, melted 
 2 tablespoons lemon juice 
 1/4 cup dry bread crumbs
 3/4 teaspoon lemon pepper 
 1/2 teaspoon seasoned salt 
 1/4 teaspoon dill weed 
 1 pound catfish 
 1/2 teaspoon paprika 
  In a pie pan, combine melted margarine and lemon juice; set aside.  In another pie pan, combine dry bread crumbs, lemon pepper, seasoned salt, and dill weed.  Rinse catfish and pat dry. Dip first in the margarine mixture, then the bread crumbs, turning to coat evenly. Place in baking dish. Drizzle any remaining margarine mixture on top and sprinkle with paprika. Bake at 350 degrees F. for 25 to 30 minutes, or until the fish flakes easily. Makes 4 servings.

Seafood and Vegetable Kabobs
 16 cherry tomatoes, whole 
 4 zucchini, sliced 1/2-inch 
 2 onions, peeled and sliced 
 2 red bell peppers, seeded & cubed 
 1 lb medium size whole mushrooms
 2 pounds shrimp, unpeeled 
 2 large scallops
  Preheat grill to medium-high heat.  Alternate pieces of tomato, zucchini, onions, red bell peppers and mushrooms on barbecue skewers.  Place on barbecue grill and cook until nearly done, about 10 minutes. Add shrimp and scallops to the skewers and cook until the scallops are opaque and the shrimp begins to curl and turn a bright pink. Makes 8 servings

Tip of the Month:
  It is more likely to get fish poisoning from fresh tuna fish, rather than canned tuna fish.

   I'd like to hear from you. Do you have any comments, questions or favorite recipes? Please e-mail me at nfc@stny.rr.com, or write to Chef Nick, P.O. Box 275, Owego, NY 13827. If you would like copy of my cookbook you can find it on the web at conqueringhealthierrecipes.com or at: John's Find Foods; 88 North Avenue in Owego.